Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective

文献类型： 外文期刊

第一作者： Wei, Rujun

作者： Wei, Rujun;Zhao, Shaojie;Zhang, Lin;Feng, Liping;Zhao, Chengying;An, Qing;Zheng, Jinkai;Zhang, Lin;Zheng, Jinkai;Bao, Yuming;Zhang, Lina

作者机构：

关键词： Citrus pectin; Concentration; Emulsion; Digestion; Interface

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：7.182； 五年影响因子：6.89 ）

ISSN： 0144-8617

年卷期： 2021 年 264 卷

页码：

收录情况： SCI

摘要： Citrus pectin can serve as a naturally digestion-resistant emulsifier, although how it achieves this effect is still unknown. In this study, the upper digestion fate of an emulsion stabilized by different concentrations of citrus pectin, and changes in its interfacial properties during digestion, were investigated. Emulsions stabilized by highconcentration citrus pectin (3 %) were relatively stable during digestion and had a lower free fatty acid (FFA) release rate than emulsions stabilized by low-concentration citrus pectin (1 %). At the low concentration, the citrus pectin interface had a thin absorbing layer and was largely replaced by bile salts, while at high concentration the citrus pectin interface possessed a uniform and thick adsorbing layer that resisted the replacement of bile salts and enabled lipase adsorption. This study has improved our understanding of the digestion of emulsion from the interface and will be useful for designing emulsion-based functional foods that can achieve targeted release.

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